Chicken Curry
Ingredients
- 4 tbsp. Vegetable oil
- 1 Red onion
- 3 Garlic cloves
- 1 tbsp. Curry paste
- 1 can Chopped tomatoes
- 1 tbsp. Tomato puree
- 1 tsp. Red wine vinegar
- 350g Leftover vegetables
- 500g Leftover cooked chicken
- to taste Salt and pepper
Method
- 1. Saute the chopped onion and crushed garlic on the oil, then add the curry paste.
2. Add the tomato puree, chopped tomatoes, vinegar and 200ml water then, bring to the boil and simmer uncovered for about 5 minutes.
3. Add the vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for couple of minutes.
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Very easy to make, quick curry. Use your leftover roast chicken and vegetable.